I find the effort involved doesn't result in something that's better than a store bought item.
I am probably not your typical backyard barbecuer, but I have to disagree. Good backyard bbq will beat 99.9% of store bought 'que every time. With a good basic water smoker like the Weber Smokey Mountain, you can make terrific bbq pulled pork. A cooker like that is hands off for the most part. It doesn't take much effort at all really.
1. inject with apple juice, honey, and spice rub liquid mixture
2. sprinkle liberally with a salt based spice rub
3. put in a double thickness garbage bag and refrigerate overnight
4. start your cooker and preheat to 225 degrees
5. put your pork butt on
6. check back in 5 hours to wrap in foil
7. check temp in 2 hours, and periodically until internal meat temp is 198-200
8. let rest for an hour wrapped in towels
9. pull, sauce and eat
Well Hell..... that's no fun.
I use the standard Weber Kettle. There's more skill involved and much more "getting your hands dirty". I also have a large CharGrill with a smoker box that I use for larger cooking chores.
1) I use Natural wood charcoal, not briquets.
2) I soak my wood chips for a couple of hours (I usually prefer Hickory).
3) I get the Kettle to temperature (coals to one side near where I can put more charcoal in as needed).
4) Mop sauce is close at hand (as are the wood chips)
5) Place the meat (Boston Butt) on the grill as far away from the coals as possible (indirect cooking).
6) Add some wood chips right on top of the hot coals and place the lid on tightly.
7) Leave it alone for an hour..... at that time you will need to add more charcoal.

Open the lid and add some charcoal. While the lid is open mop the meat using the mop sauce.
9) Put the lid back on tightly.
10) Repeat steps 8 & 9 every hour until your meat is finished cooking (approximately 190 - 195 degrees F).
11) Remove the meat and wrap it tightly in heavy foil (the temperature will continue to rise for a time up to about 195 - 200 degrees F).
12) I let mine "rest" in the foil for about 2 - 2.5 hours.
13) Pull it or chop it (Eastern Carolina style).
14) Sauce it and enjoy.
Don't forget that one very important part of cooking large pieces of meat slowly on the grill is keeping yourself hydrated. Do this by consuming at LEAST one cold beer of your choice per hour.
Also.... if you're new to all this you will probably cook some not so great "Q" until you get the hang of it. Don't sweat it, we've all done it. I good general rule on cooking time is "about" an hour per pound for a Boston Butt.... notice closely that I said "about".
I used a Weber Kettle for years and then a few years back got an urge to try something "better". Well those two "better" units have been banished to my shed and I'm back to my 10 year old Weber Kettle. Still the best for me........